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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 42 |
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When I pull these cookies from the oven, everyone gathers to catch a citrusy whiff. The lemony filling, with its chewy coconut texture, squeezes a welcome hint of sunshine into each satisfying bite. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/4 cup molasses |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
filling: |
1/2 cup sugar |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
1 tablespoon butter |
2 eggs |
1/8 teaspoon salt |
1 cup flaked coconut |
Directions:
1. In a bowl, cream butter and sugar. Beat in egg and molasses. Combine flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or overnight.
2. For filling, in a saucepan, combine sugar, lemon juice, peel, butter, eggs and salt. Cook and stir over low heat until thickened, about 10 minutes. Remove from the heat; stir in coconut. Cool slightly; chill.
3. Divide dough into fourths. Roll each portion into a 15-in. x 3-1/2-in. rectangle. Spread 1/4 cup filling off-center down each rectangle. Bring long edges together over filling; seal edges. Cut into 1-1/2-in. bars; place on ungreased baking sheets.
4. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes; remove to a wire rack to cool completely. Yield: about 3-1/2 dozen.
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